Malaysian chicken satay

Malaysian chicken satay
  • Starter
  • easy
  • Makes 20 skewers (to serve 6–10 people)
  • 50 minutes, plus 4 hours to marinate the chicken



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To begin, blend all satay spice mix ingredients together in a food processor until it achieves the consistency of a smooth, fine paste. Set 3 tablespoons of the spice mix aside for making the peanut sauce
Place the rest of the spice mix into a container with the chicken pieces and leave to marinade in the fridge for at least 4 hours, or preferably overnight
To make the peanut sauce for the satay, add all the ingredients (including the reserved 3 tablespoons of spice paste) to a medium-sized saucepan. Place over a medium heat and bring to boil, stirring every now and then to prevent it sticking to the bottom. Reduce the heat to low and simmer for 5 minutes until the sauce thickens. Set aside
Soak the skewers in water for 10 minutes. Skewer the chicken pieces onto skewers so that there are 6 pieces per skewer
To cook the skewers, you can use a flat-top griddle plate, a grill preheated to high or a barbecue. Turn the skewers frequently to char each side for around 5 minutes or until the chicken is cooked through
Serve with the peanut sauce and freshly cut cucumber and red onion
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